Loaded Potato Salad

1. 1

   Peel and cut potatoes into quarter sizes.

2. 2

   Add to a large pot of cold water and bring to a boil.

3. 3

   Cook for 30 min or until soft enough to poke easily with fork.

4. 4

   Strain potatos, set aside to cool for 10-15 min.

5. 5

   Add eggs into a seperate pot fill with cold water to cover the eggs.

6. 6

   Boil on high heat for 25 min.

7. 7

   Then remove from heat, add cold water set aside to cool.

8. 8

   Then peel the shells, and seperate the yolks from egg white.

9. 9

   Chop the egg whites, set aside.

10. 10

    Add all the yolks in a bowl, and add 4-5 tbs mayo and 2 tbs mustard, mash and mix this well, set aside.

11. 11

    Meanwhile, dice celery and green onion, set aside.

12. 12

    Once potatos are cool enough to handle, chop into cubes.

13. 13

    Place in a large mixing bowl.

14. 14

    Add the chopped eggs, and chopped veggies, minced olives, and the yolk mixture.

15. 15

    Add another 4 spoonfulls of mayo and mix very thoroughly.

16. 16

    Adding more mayo and mustard to taste.

17. 17

    Add salt and pepper.

18. 18

    Once mixd well.

19. 19

    Top with a little paprika (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.